Comments on: Update http://jeremydenk.net/blog/2006/02/28/update/ The glamorous life and thoughts of a concert pianist. Mon, 06 Feb 2012 17:30:09 +0000 hourly 1 By: Jaquan http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-4611 Jaquan Mon, 10 Aug 2009 07:16:46 +0000 http://jeremydenk.net/blog/?p=348#comment-4611 <strong>Jaquan...</strong> an interesting take on a boring subject.... Jaquan…

an interesting take on a boring subject….

]]> By: rb http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1870 rb Wed, 08 Mar 2006 04:11:37 +0000 http://jeremydenk.net/blog/?p=348#comment-1870 thanks for the garlic recipe, anonymous thanks for the garlic recipe, anonymous

]]> By: Amy B. http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1867 Amy B. Mon, 06 Mar 2006 04:03:26 +0000 http://jeremydenk.net/blog/?p=348#comment-1867 Also nothing to do with your post... but saw you and Joshua Bell today at Clowes Hall (from the front row!), and it was fantastic! I'm a violinist and have been a fan of Joshua's for years, but I was also especially impressed by you today. You guys look like you're really having fun up there! Bravo!! Also nothing to do with your post… but saw you and Joshua Bell today at Clowes Hall (from the front row!), and it was fantastic! I’m a violinist and have been a fan of Joshua’s for years, but I was also especially impressed by you today. You guys look like you’re really having fun up there! Bravo!!

]]> By: Jennifer http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1866 Jennifer Sat, 04 Mar 2006 04:23:13 +0000 http://jeremydenk.net/blog/?p=348#comment-1866 gosh, so unfair...some of us in nyc are freezing and suffering from bronchitis (although I do feel like I am in good company cuz I hear Christoph von Dohanyi is also out with bronchitis as well) gosh, so unfair…some of us in nyc are freezing and suffering from bronchitis (although I do feel like I am in good company cuz I hear Christoph von Dohanyi is also out with bronchitis as well)

]]> By: Anonymous http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1865 Anonymous Sat, 04 Mar 2006 01:58:12 +0000 http://jeremydenk.net/blog/?p=348#comment-1865 To enjoy before the concert<br/><br/>FRENCH PICKLED GARLIC<br/>Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.<br/><br/><br/><br/><br/>1/2 cup white wine vinegar<br/>1/2 cup dry white wine <br/>1 small dried chile pepper <br/>1 small thyme sprig <br/>1 small rosemary sprig <br/>1 small bay leaf <br/>10 black peppercorns <br/>2 teaspoons sugar <br/>1/2 teaspoon pickling salt <br/>1 cup peeled fresh garlic cloves <br/><br/><br/><br/><br/>Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.<br/><br/>Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.<br/><br/>Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.<br/><br/>Makes 1 cup. To enjoy before the concert

FRENCH PICKLED GARLIC
Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.

1/2 cup white wine vinegar
1/2 cup dry white wine
1 small dried chile pepper
1 small thyme sprig
1 small rosemary sprig
1 small bay leaf
10 black peppercorns
2 teaspoons sugar
1/2 teaspoon pickling salt
1 cup peeled fresh garlic cloves

Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.

Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.

Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.

Makes 1 cup.

]]> By: Anonymous http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1864 Anonymous Sat, 04 Mar 2006 01:55:13 +0000 http://jeremydenk.net/blog/?p=348#comment-1864 DETROIT - A 12-year-old visitor to the Detroit Institute of Arts stuck a wad of gum to a $1.5 million painting, leaving a stain the size of a quarter, officials say.<br/><br/>The boy was part of a school group from Holly that visited the museum on Friday, officials say. They say he took a piece of Wrigley's Extra Polar Ice gum out of his mouth and stuck it on Helen Frankenthaler's "The Bay," an abstract painting from 1963.<br/><br/>The museum acquired the work in 1965 and says it is worth about $1.5 million.<br/><br/>Top this for art happening DETROIT – A 12-year-old visitor to the Detroit Institute of Arts stuck a wad of gum to a $1.5 million painting, leaving a stain the size of a quarter, officials say.

The boy was part of a school group from Holly that visited the museum on Friday, officials say. They say he took a piece of Wrigley’s Extra Polar Ice gum out of his mouth and stuck it on Helen Frankenthaler’s “The Bay,” an abstract painting from 1963.

The museum acquired the work in 1965 and says it is worth about $1.5 million.

Top this for art happening

]]> By: Anonymous http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1863 Anonymous Sat, 04 Mar 2006 01:50:57 +0000 http://jeremydenk.net/blog/?p=348#comment-1863 What else do tell Jer Jer. That sounds good, but I don't hear any steamy stories from South Beach.<br/>Kiss and tell already What else do tell Jer Jer. That sounds good, but I don’t hear any steamy stories from South Beach.
Kiss and tell already

]]> By: bubs http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1861 bubs Fri, 03 Mar 2006 00:18:16 +0000 http://jeremydenk.net/blog/?p=348#comment-1861 I would have commented earlier, except that it's hard to type when the skin on your hands is beet red and raw from -40 wind chills. Plus side: Maya and I toasted some coconut over the weekend. It was almost like we were there with you in Miami. Except with more snow. I would have commented earlier, except that it’s hard to type when the skin on your hands is beet red and raw from -40 wind chills. Plus side: Maya and I toasted some coconut over the weekend. It was almost like we were there with you in Miami. Except with more snow.

]]> By: Sheri Ann http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1860 Sheri Ann Thu, 02 Mar 2006 20:19:48 +0000 http://jeremydenk.net/blog/?p=348#comment-1860 Great concert at Bass Hall last night! Great concert at Bass Hall last night!

]]> By: Ken http://jeremydenk.net/blog/2006/02/28/update/comment-page-1/#comment-1858 Ken Thu, 02 Mar 2006 06:11:48 +0000 http://jeremydenk.net/blog/?p=348#comment-1858 Jeremy:<br/><br/>This has nothing to do with your blog entry. I wanted to say instead that I heard you and Joshua Bell at Bass Hall tonight and you guys were absolutely terrific. Especially the Kreutzer Sonata (which is my personal favorite). Jeremy:

This has nothing to do with your blog entry. I wanted to say instead that I heard you and Joshua Bell at Bass Hall tonight and you guys were absolutely terrific. Especially the Kreutzer Sonata (which is my personal favorite).

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